Place a wide, heavy-based pan (with a lid) over a medium heat. Pour in the olive oil and add the garlic, fennel, fennel seeds, and chilli. Add a pinch of salt, then fry gently for about 5 minutes until the fennel is softened and garlic begins to colour on the edges.

Tip in the tomatoes, wine and saffron and its water. Season well, then leave to simmer for 10 -12 minutes (5 minutes if using fresh tomatoes) until the wine has cooked off and the sauce has reduced.

Meanwhile, bring a pan of salted water to the boil and cook the linguine according to the packet instructions.

Just before the pasta is ready, stir the mussels into the tomato sauce, turn the heat down to medium-low and cover with the lid. Steam for about 3 minutes until the mussels are open. Stir well and discard any empty shells. You can always take all the mussels out their shells if you want.

Drain the pasta, reserving half a cup of cooking liquid, then stir the pasta and the parsley through tomatoey mussels. Add a dash of cooking liquid and a splash of oil so that you have a nice, wet sauce. Discard any empty mussel shells, then transfer to bowls. Scatter over a little extra parsley and drizzle with a little more oil before serving.